the why we are different story. the company winston industries founded in 1969/ engineered and...

The Why We Are Different Story

The CompanyWinston Industries

• Founded in 1969/ Engineered and Designed first commercial pressure fryer for Colonel Sanders of Kentucky Fried Chicken.

• More Winston pressure fryers worldwide than any other manufacturer in the world.

• $20 to $25 Million/Louisville Headquarters• Asia Sales Office/Worldwide Distribution• Account Execs/Mfg. Reps/Dist’s/Dealers• FCSI/NAFEM/FEDA/MAFSI/CEFESA

The FounderWinston Shelton

• Research And Development Engineer• Over 42 Patents obtained including the

Collectramatic Fryer and CVap (Controlled Vapor Technology) line of products

• Published “Shelton’s Three Laws Of Thermoisturization” & “Fundamentals of Controlled Vapor Technology”

• Honorary Doctorates from the three major Culinary colleges in the U.S.

Winston’s Brands• Holding Cabinets• Transport Cabinets• Hold & Serve Drawers• Cook & Holds• Therm & Holds• Steamers• Display Cabinets

• VLP/T Fryers• Open Fryers• Breaders• Filters• Accessories

The Market Segments

Primary Focus:

Global Chains

Schools, Colleges, Universities

Culinary

Kitchen Design Consultant

The Market Segments

Global Chains

38 out of Top 100

Independent research and design department references and operator

performance testimonials are available

.

Truly is the choice of chains!

The Market Segments

SCHOOLS, COLLEGES,

UNIVERSITIES

Utilize chef-sales executives that communicate with end users who prioritize

quality of food , yield, day-part management and product consistency.

The Market Segments

CULINARY

Chef sales executives

talking to Chefs about food quality.

The operators who use the equipment understand why what we say about our

technology is true by comparison and actual kitchen performance.

Celebrity Chef Operators

Emeril Lagasse-Emeril’s, Emeril’s Orlando , Gulfport, Nola,

Delmonico New Orleans , Las Vegas

Mario Baltali's-Del Posto & LupaJean George Vongerichten-Jean George

Thomas Keller-Bouchon BakeryMichel Richard

Citronelle

Daniel BouludCafe Boulud Palm Beach,

Brasserie Las VegasWylie Dufresne-WD-50

Charlie Trotter-Charlie TrottersNorman Van Aken-Norman's

Tom Colicchio-WichcraftDavid Bouley-Bouley

Michelle Bernstein-Michy’sBarton Seaver-Hook

Nora Pouillon Restaurant Nora, Asia Nora

Robbie Lewis-BacarKent Rathbun-Abacus

Tre Wilcox-AbacusLanny Lancarte

Lanny’s Alta Cocina Mexicana Akhtar Nawab-E.U.

Josh DeChellis-BarflyFranklin Becker-Brasserie

Zak PelaccioFatty crab,5th Ninth, Borough

Iacapo FalaiFalai & Falai Cafe

Michael Jordan-Rosemary'sCarlos Guia

Commander’s Palace Las VegasThomas Solomunovich-Larkspur, Larkburger

French Culinary InstituteNew York City

Continuous Industry RecognitionExample:

Foster F. Frable Jr., FCSI Design Consultant

Nations Restaurant News

“….Hi Tech Holding Cabinets like the Winston Industries CVT have completely changed operator’s expectations of how long food can be held without deterioration…of all the new equipment introduced

over the past 30 years, no single equipment class has introduced more excitement.”

“Winston CVT has the longest holding time without product degradation.”

Frable continued: “Winston has changed the rules for the length of time during which hot

food can be held. NO COMPANY HAS A GREATER PASSION

FOR EXTENDING HOLDING TIMES FOR THE WIDEST VARIETY OF PRODUCTS. Winston equipment provides the benefits

advertised, and they have been rewarded with repeat business from most of the top 100

chains and distinguished restaurants worldwide”

Industry Recognition

Recognition Examples Yum Asia-Business Relationship Award

Yum Intl-Supplier of the Year

Pizza Hut -Vendor of the Year

Star Chefs Intl Chefs Congress Innovator

Arby's-Supplier of the Year

FCSI-New Product Design of the Year

A&W Canada-Vendor of the Year

Manufacturer of the Year/Electric Cooking Council

Product Design of the Year/Electric Cooking Council

The Science of

Not one product in our line would have any value to you other than to be one more

commodity product if not for the discovery of Controlled Vapor Technology.

If this brief presentation accomplished one objective, it would be to communicate the

technical correctness of our technology and how it translates into benefits for the end-user.

Controlling Food Temperature

AndControlling Food Texture

Food is mostly water.

Water is a common element to all fresh food.

Bread, meat, vegetables, and fruits can contain up

to 90% water.

Controlling food quality then is dependent upon the control of food moisture.

Made Simple

Controlling Food Temperature While Holding or Cooking

This is accomplished by controlling the

temperature of the water in the large reservoir or heated evaporator in

the bottom of the cabinet.

Water in the food and water in the evaporator

reach the same temperature.

When food is placed in a common holding cabinet or oven, the food’s moisture evaporates as its temperature is increased.

Evaporation of moisture wastes heat and food succulence.

The result is that uncontrolled evaporation disallows the control of food temperature.

Food safety, food mass and diner enjoyment are compromised.

Made Simple

Bakers understood evaporation control

Made Simple

When food is placed in a CVap holding cabinet, it is greeted by a moisture laden atmosphere having a vapor pressure that opposes the vapor pressure of the food.

In effect, an equilibrium is reached between the vapor pressure of the food and the food environment… disallowing evaporation.

Made Simple

While prevention of evaporation is important to yield and food succulence, it also produces precision food temperature control.

The precision and repeatability of the CVap process therefore provides operational benefits; food quality benefits; and an assurance as to food safety.

Made Simple

The Dual Heat System

Determines Food Temperature and the temperature at which

evaporation begins…

Sets Air Temp above Food Temperature (Differential) to evaporate surface moisture--

to texture or brown…

Dual Control Holding

In holding, the Differential temperature controls texturing…

Dual Control Cooking

In cooking, Differential temperature controls browning…

Why Then Are We Different?

Others in our industry have a different understanding of the physics of

HEAT TRANSFER.

The traditional belief is that air is the medium for heating foods, but the reality is that air is the

medium for drying foods.

Why Then Are We Different?

It is still an industry standard for equipment testing companies to measure the uniformity of air

temperature circulation from the top to the bottom of the cabinet.

Water temperature control is the

“technically correct” medium for uniform heating

&

cooking of food.

Why Then Are We Different?

Even though most of our warming cabinet competitors have passive humidified cabinets with

evaporators, they still have the physics up side down or reversed.

100% still use air to control the temperature of the food, even if they have copied our two dial control.

PROTECTED BY NINE PATENTS

Why Then Are We Different?

Do Combi ovens have it right…?

Combi engineers thought the primary value of moisture in the oven was to produce foods with a higher moisture content. They therefore concluded that a method employing high pressure

injection of steam was best.

While it is true that the higher oven moisture content increases food moisture, they overlooked that the best, first purpose of vapor

should be to control food temperature.

Their error caused them to miss the right and best way of doing it.

Why Then Are We Different?

Winston discovered the fundamental benefit of vapor to be food temperature control.

By putting an evaporator in the chamber with the food and controlling its temperature, our first purpose is

accomplished—food temperature control.

Our second purpose… the Combi Engineer’s first… is controlling food moisture--by controlling air temperature

relative to the evaporator temperature.

Why Then Are We Different?

Combi ovens locate the steam source remote from the food chamber and inject the steam into the

temperature controlled food chamber.

Relative humidity shuts off injection as its setting is satisfied.

Air temperature and RH are directly controlled not

Food Temperature and Food Moisture

Why Then Are We Different?

Because Controlled Vapor Technology’s technical correctness is unique to the foodservice

profession.

Hi

Lo

RH Sensor RH Control

Dry Bulb Temp

Tem

per

atu

re

Time

Vapor is fed from remote boilerunder control of RH sensor...

FoodChamber

Food Temperature Indirectly controlled.

RH Control

List Price = $14,006 (28 pan)No Hood Required

List Price = $22,790 (20 pan)Hood Required

Rationale Combi Model SCC 102

Tem

per

atu

re

Time

Controls food Temperature

Asymptote

FoodChamber

CVap Therm and Hold CAT522

Why Then Are We Different?

The Science of Food The Science of Food ThermoisturizationThermoisturization

Controlled Vapor TechnologyControlled Vapor Technology

IT’S ALL ABOUT FOODIT’S ALL ABOUT FOOD

See the Holding Difference

• Food Temp: 164 oF• Shrink: 2.5%• Held 3 hours

• Brand A• Food Temp: 161 oF• Shrink: 23.3%• Held 3 hours

• Food Temp: 154 oF• Shrink: 1.9%• Held 3 hours

• Brand C• Food Temp: 132 oF• Shrink: 19.9%• Held 3 hours

See the Difference

• Food Temp: 148 oF• Held 2 hours

• Brand A again• Food Temp: 138 oF• Held 2 hours

See the Difference

• Food Temp: 150 oF• Shrink: 3%• Held 2 hours

• Brand F• Food Temp: 135 oF• Shrink: 7%• Held 2 hours

See the Difference

• Food Temp: 162 oF• Shrink: 3.4%• Held 3 hours

• Brand C• Food Temp: 153 oF• Shrink: 24.5%• Held 3 hours

See the Difference

Full Line of Holding Cabinets

Full Line of Hold & Serve Drawers

Cook and Hold Ovens

• Highest yield large protein oven available• Operator friendly three-input control• Operator sets doneness temp (130 to 200)• Operator sets browning level (0 to 10)• Operator sets cook time according to meat

thickness @ one and a half hour per inch• Press start, walk away, end result will be higher

yield and a consistent, precisely cooked product EVERY TIME…………………. EVERY TIME

• Automatic FDA compliant hold• Custom cook cycle options• Thaw, poach, braise, steam, roast, and bake

delicate foods like crème brulee and cheesecake• Control has four pre-programmable channels• HACCP smart software that monitors up to 24

hours of cook and hold cycle• Data retrievable from install date

Cook and Hold Ovens

• CVT technology delivers uniform doneness• End to end - top to bottom - front to back• Use “select” cuts of meat and produce “choice”

quality• Achieve the ultimate in customer satisfaction• Minimum food shrink…….Maximum yield• Then hold hours and hours without quality loss• Silver, Gold, Platinum control options

Cook and Hold Ovens

• Cooks slow- high yield ( 3 -4% loss )

• Fan on for 40% of cook cycle

• Creates browning and color applications

• Whole proteins

• Sous Vide cooking

• Staging

Cook and Hold Ovens

Cook and Hold OvensUniform Doneness

Full line of Cook and Hold Ovens

Therm and Hold Ovens

Designed for reheating and holding of pre-cooked meats, beans, nuggets, pizza, egg rolls, entrees, bake-able french fries, even prepared packaged foods with the highest yield at optimum quality

level.

Simply select one of the appropriate seven pre-programmed cycles for the type of food-dry, crispy, moist entrees, cryovac, individual meals, packaged

ala-carte products and more.

Two extra buttons for custom cooking cycles.

• 50% to 75% less energy usage then competition• Controls food texture AND food temperature • Superior food quality and product consistency• Greater operational efficiency• Better food safety• Meets USDA 3-403.11 for re-heating• Meets USDA 3-501.16 for hot food holding• HACCP smart software monitoring

Therm and Hold Ovens

• Higher wattage

• Quick cook-high yield ( 6 to 9% )

• Fan on 100% of cycles

• Creates browning and color

• Portion food

• Whole proteins

• Par cooked and processed foods

Therm and Hold Ovens

Full line of Therm & Hold Ovens

CAT529

Basket Dolly Application

Winston researched every top rated steam/hold model on the market and improved on the design in every area

operators identified.

Speed, durability, affordability, easy to maintain and service.

Competitively priced with more standard features

The Best Steamer on the Market

The Best Steamer on the MarketCustomers say they like:

Simple to use controls• Lower K/W-yet better efficiency

• More standard features • Energy saving mode• Automatic water fill

• Low water alarm• Safety & cleanability utilizing exclusive

evaporator cover• Self cleaning water fill system

• Two drain options - pan or drain

Two Chain-Proven Models

Display Cabinet A counter top display cabinet that actually holds

foods!

• Pass through model for customer self-serve

• Electronic differential controls

• Holds crisp foods crisp and moist foods moist

• Optional top signage and rotating Shelves

• Never requires field calibration

• UNIT WILL OUTPERFORM ANY PRODUCT IN ITS CATEGORY ON THEMARKET..GUARANTEED!

Display Cabinets

VLP/T Fryer

WINSTON’S VERY LOW PRESSURE/TEMPERATURE FRYER

A new way of Frying!

Chicken is different today then 40 years ago.

It then took 16 weeks to grow a 2 1/2 pound bird. Now it takes 4 to 6 weeks! 15 pounds of pressure

was required to tenderize. Now only 3 PSI (pounds per square inch) of pressure is needed.

• No loss of flavor profile and/or texture specification

• Dramatic extension of shortening life

• Only three moving parts

• Simple daily clean up

• Simple controls/Simple training

• Preprogrammed Soft, Medium, Crisp

•Extended hold up to 3 hours in CVap cabinet due to more moist product.

VLP/T Fryer

• Select desired cooking temperature. • Select desired cooking time.• Or choose preprogrammed cycle.

VLP/T Fryer

Open Fryer

The most efficient open fryer available in market.

• Immersion frying process/clamshell basket allows no aeration of product at surface.

• Can alternate fish, potatoes, chicken, etc. with NO flavor transfer. Utilizes deepest “Cold-Zone "collector available

• Uses patented FilterFry system extending shortening life 50% to 75% over competitors.

• Cooks up to 20 cycles without filtering.• Food texture and moistness selection w/8 channel.• Requires only 3.97 sq. ft. of floor space

Open Fryer

Business and Industry

Recreation

Schools and Colleges

Resorts

Nursing Homes

Hospitals

Supermarkets

Full Service

Retail

Clubs

Hotels

Banquet Dining

40 YEARS OF FOODSERVICE EXPERIENCE